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I second @BernardSmith 's post. Careful planning and management can lead to a batch that is able to drink in mere weeks/months rather than years. If you google mead maker and batch builder calculators, you can plug in your yeast type/nutrient level needed and find out exactly how much...

Yes, they are natural complements to each other. One of my favorite snacks are halved figs, drizzled with honey and then roasted (sometimes I add walnuts). I'm toying with the idea of roasting some of the figs for my mead.

I discovered mead not long into my winemaking and I really haven't looked back. Honey does seem to add a bit more to the mouthfeel than sugar, but I add 1 overripe frozen/thawed banana per gallon for even more. It won't add to the flavor, but it does add another layer and seems to fill out the...

Here is a link to what I did and so far I'm ok with how it is turning out (though I haven't tasted it in about 6 months or so, guess I better go give it a taste). http://www.winemakingtalk.com/forum/showthread.php?t=53110&highlight=peach+mead I think with peach you should probably use...

When I have juice, I use it in place of water regardless of what I feel the lb/per gallon equivalency could be on that particular fruit. If the juice is palatable, there is no way it's going to ferment and taste like too much of the fruit afterwards. When I made my cherry mead, I used fruit...

This is fascinating. Thanks for the updates! What's the mix of water/licorice root/sodium bicarbonate (amounts)?

The oak powder in primary doesn't add a whole lot of oak flavor, but it does add some mouthfeel, bit of tannins, and creates another layer to the overall profile. I use bentonite in primary so by the time you rack to secondary, most of the powder has fallen out. I'm just now getting into...

I haven't decided yet. I will most likely aim for 16-17%. As far as acid/tannins go, I'll likely add a wee bit of oak powder in primary and wait until it's a few months old to determine how much more to add at that point.

@jswordy We just made our first kombucha and we are in love!

Except I slacked off and waited too long and didn't get one of those kits. Sometime within the next month I will be making a high ABV fig mead. If it turns out well enough, I'll offer it up for an exchange.

I used the calculator from here: http://www.meadmakr.com/batch-buildr/ and went with the 2nd nutrient regime. I used Ferm K, but skipped the DAP additions altogether. I consulted with a few experienced mead makers who have gone to not using any DAP at all with great results. So far it...

Right now I am supremely unimpressed with the flavor. It tastes like bread to me. No sweetness, no persimmon, just bread. I've got a couple of pounds of persimmons left in the freezer. I'm thinking about making a flavor pack with the persimmon, some ginger, and some honey and adding it. I'm...

@Bodenski . well, if you are going to have old spices, those are definitely the ones you want as a little can go a long way. Also I agree with BernardSmith that you will likely be drinking this one by this winter 2017-2018. I mean, sure it will be a knockout by 2018, but should be fairly good...

No, not necessarily. You can use anything you've never tried before, or have tried and are attempting to tweak it. The only rule is that it needs to be made at some point this month. eta: You can check out threads in past years and find a lot of different ideas, etc.

And here we go!! Hiraeth 10 lbs blueberries 1 ceylon cinnamon stick 1 tsp mahlab, lightly crushed 1 quart Grade A dark maple syrup 7 lbs mesquite honey 8 lbs, 10 oz buckwheat honey 3 tsp pectic enzyme 1 T bentonite 1 vanilla bean 2 packets of BM 4x4 yeast (should have used 3, but didn't have...

I'm participating in an acerglyn (mead made using honey and not more than 50% maple syrup) challenge in another group I belong to online. I figure since I'm starting it today, I'll combine it with the March WOTM club, since this will be a brand new recipe for me. I'll be continuing my series...

Welcome to our monthly club! This is the official thread for our unofficial club, open to anyone who is interested in making a one gallon (or larger) test/experimental batch and sharing the recipe, process, ups and downs with the rest of the club. We like: a) full recipes with all ingredients...

Despite my best intentions, February completely got away from me! I'll move my idea forward and perhaps will have a chance to start it in March.

A big howdy right back at you from the middle of west Texas. You have found a good group here. Looking forward to seeing pictures of what you are doing in the spring.

Well, February is almost gone and I still haven't decided what to make for this month's entry. Option 1: some sort of mead/wine hybrid using hibiscus, honey, piloncillo sugar, and ceylon cinnamon Option 2: pomegranate juice, honey, and dates. And maybe some rose petals. Something...